Results 181 to 190 of about 2,251 (208)
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THE EFFECT OF ADJUNCT CULTURES ON SOME CHEMICAL AND BIOCHEMICAL PROPERTIES OF WHITE-BRINED CHEESE
Journal of Food Biochemistry, 2008The influence of different adjunct cultures on some of the chemical and biochemical properties of white-brined cheese was investigated. Four batches of cheese were produced: C, with no added adjuncts, containing only cheese culture (Lactococcus lactis ssp. lactis plus Lc. lactis ssp.
TARAKCI, ZEKAI, Tunçtürk, Yusuf
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Minimization of aflatoxin M1 content in Iranian white brine cheese
International Journal of Dairy Technology, 2008A chemometric approach was used to minimize the aflatoxin M1 (AFM1) content of Iranian white brine cheese. The effects of processing factors such as renneting temperature (30–40°C), cutting size (0.5–1 cm), stirring time (10–20 min), press time (1–2 h), curd size (64–256 cm3) and saturated brine pH (4.6–6) on the AFM1 content of the cheese curds were ...
H MOHAMMADI +4 more
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International Journal of Dairy Technology, 2014
Microbial levels were significantly (P < 0.05) affected by the temperature‐time treatments used during in‐container heat treatment of the curd, brine concentration and storage duration. A heat treatment of 115 °C × 2 min, in the absence of NaCl, was sufficient to eliminate Mesophilic micro‐organisms, Coliforms, Staphylococcus aureus and Yeast and ...
Maher M Al‐Dabbas +4 more
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Microbial levels were significantly (P < 0.05) affected by the temperature‐time treatments used during in‐container heat treatment of the curd, brine concentration and storage duration. A heat treatment of 115 °C × 2 min, in the absence of NaCl, was sufficient to eliminate Mesophilic micro‐organisms, Coliforms, Staphylococcus aureus and Yeast and ...
Maher M Al‐Dabbas +4 more
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[Identification of the proteins in white brined and yellow cheese].
Veterinarno-meditsinski nauki, 1981Experiments were carried out to establish a method for the identification of proteins in white brined cheese and kashkaval, made of sheep and cow milk or a mixture of them in different proportions. It was proved that the application of a polyacryl amid electrophoresis under definite conditions can secure a species identification of the proteins of the ...
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Inactivation of Listeria innocua in brined white cheese by a combination of nisin and heat
Food Control, 2012Abstract The objective of this study was to investigate the effect of nisin alone and in combination with heat (63 °C/5 min) on the inactivation of Listeria innocua in white cheese. Nisin was added at different concentrations (500, 1000, and 1500 IU ml−1) to pasteurized milk before curd formation. The curd was soaked for 24 h in 10% solution of brine
Murad A. Al-Holy +4 more
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[Enterococcal and coliform content in white brine cheese].
Veterinarno-meditsinski nauki, 1981The contamination with microorganisms (enterococci and coliforms) indicative of hygeinic status was studied in 98 samples of white brine cheese (33 samples of cow's milk cheese and 65 of ewe's milk cheese) prepared for sale. It was found that 22.4 per cent of the cheese samples do not contain enterococi in 0.01 g product but in 15.3 per cent their ...
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Yeasts as Ripening Adjunct Cultures in Turkish White Brined Cheese Production
2008The present study aimed to determine the possibility of using yeasts as adjunct cultures in the production of white brined cheese, which is quite important to the Turkish dairy industry, and to evaluate the effects of these yeasts on cheese ripening. In addition to starter culture (Lactococcus lactis subsp. lactis + Lactococcus lactis subsp. cremoris),
Kesenkas, Harun, Akbulut, Necati
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